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Southern Peach Cobbler

Southern peach cobbler with juicy peaches and a golden, buttery crust baked until bubbly. Simple batter is poured over peaches for a classic cobbler texture with lightly spiced filling.
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Prep Time 20 minutes
Cook Time 50 minutes
cooling 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Southern
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 6 cup fresh peaches, peeled and sliced
  • 0.75 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
Cobbler Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 1 cup milk
  • 0.5 cup unsalted butter, melted
Optional Topping
  • Vanilla frozen yogurt Optional
  • Cinnamon sprinkle Optional

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and Bake
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Combine peaches, sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg in a large bowl until evenly coated.
  3. Transfer the peach mixture to the greased 9×13-inch baking dish and spread into an even layer.
  4. Whisk together flour, sugar, baking powder, and salt in another bowl until the dry ingredients look uniform.
  5. Stir in milk and melted butter until smooth, then pour batter evenly over the peaches so it covers the top.
  6. Bake for 45–50 minutes at 350°F (175°C) until the crust is golden brown and the filling is visibly bubbly.
  7. Let the cobbler cool for 10 minutes before serving so the filling thickens.
  8. Serve warm with vanilla frozen yogurt and finish with a cinnamon sprinkle if desired.

Notes

For the juiciest filling, slice peaches evenly and make sure the cornstarch is fully mixed through before baking. Store covered in the refrigerator up to 4 days; rewarm individual portions in the microwave. Freezing is not recommended because the texture of the peaches can get softer. For a lighter option, use low-fat milk (and keep the butter) for slightly reduced calories.